Grilled C. Wirthy Salmon with Pineapple Salsa
Recipe Number: 1201795491
Contributor: C. Wirthy Kitchen
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Serves:
Calories Per Serving:
Preparation Time: 10 min
Difficulty: 1 |
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Ingredients: |
4 (6-ounce) C. Wirthy Salmon Fillets
Marinade:
- 1 tablespoon maple syrup
- 1 tablespoon teriyaki sauce
- 1 tablespoon pineapple juice
- 1 teaspoon minced fresh ginger
- 1 clove garlic, mashed
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Pineapple Salsa:
- 1 medium size ripe tomato, seeded and chopped into small cubes
- 1/4 cup chopped orange bell pepper
- 1 red jalapeno, deseeded and finely minced
- 1/2 cup fresh pineapple diced
- 1 teaspoon salt
- 1 tablespoon sugar
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Cooking
Instructions: |
Directions:
- Combine marinade ingredients In a non-reactive bowl
- Place C. Wirthy Salmon fillets in a resealable plastic bag or non-reactive baking dish
- Pour marinade over fillets and refrigerate 2 hours (or longer)
- Make and refrigerate Pineapple Salsa while salmon is marinating
Pineapple Salsa:
- Place all ingredients in a small, non-reactive saucepan
- Simmer over low heat for about 5 minutes. Cool
- Refrigerate until ready to serve with the salmon
Cooking the Salmon:
- Place grill tray on BBQ and preheat BBQ to approximately 350°F
- When the BBQ is hot, spray it with cooking spray and place the salmon on the hot grill tray
- Turn the salmon over after 2 or 3 minutes and cook for another 1 to 3 minutes, or until desired doneness
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Serving
Suggestions: |
Top salmon fillet with a spoonful of pineapple salsa and serve with jasmine rice. |